Features
Name:
Calaluna Fiano Puglia PGI 2024
Terrain:
medium mixture
Cellar
The PaoloLeo winery is divided into two wine cellars, the first is located in the heart of Salice Salentino DOC (San Donaci) the second, inaugurated in'August 2020, is at the gateway to Primitivo di Manduria DOC (Monteparano). The winery is flanked by an agricultural company that owns more than 70 hectares and an ancient 16th century farmhouse surrounded by vineyards. Paolo Leo, born in 1960, was born into a family where producing wine was an unavoidable inheritance; and today it is still an heir, the eponymous Paolo Leo, Nicola's son, who runs the new winery, together with his wife Roberta and sons Nicola, Stefano, Francesco and Alessandro, flanked by loyal collaborators. The company has been present on the Apulian and international market for years, and has always operated with respect for the environment and its territory rich in tradition and history. Vines are grown on predominantly clayey-calcareous soil, with sandier areas and others with emerging rock, with a mild climate that has made Salento, a fertile sub-region of the Puglia region, which bases its economy on agriculture.
Description
Of mysterious origins, Fiano is one of southern Italy's most prestigious white grape varieties. Its roots are ancient and glorious; it lived a golden age in the Middle Ages, when it was common to find it on the tables of kings and emperors, who went mad with its freshness, flavour and fruity aromas
Organoleptic characteristics:
Straw yellow in colour with greenish highlights; the bouquet is intense, dominated by citrus and tropical fruits, including melon and banana, with mineral notes and a certain savouriness. The palate is balanced, fresh, with good acidity and length.
Storage time:
2-3 years
Vinification
Crushing is followed by cold maceration of the skins for 6-8 hours, necessary for complete aromatic extraction. This is followed by soft pressing, static clarification of the must and fermentation. The fermentation process lasts 10-12 days at a controlled temperature of 16-17°C, to preserve freshness and aromaticity.
Acknowledgements
